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Let's talk Deep Fryer

I rarely deep fry, but when I do, I often wish I had a deep fryer. If I had one, I would probably use it a maximum of a dozen times a year -- spring rolls, fries, empanadas....For those of you who have one, do you love it, or is it just clutter?

9 Comments:

Wow, a deep fryer is definitely something I fantasize about having, but given my NYC-style space I just don't have room. Plus I'd be afraid that I'd abuse my deep frying privileges and use it far too often.

I'm open for convincing though.

The biggest problem i've had with deep fryers is cleaning. I recently picked up a delonghi stainless steel deep fryer. The oil container of the delonghi has a spout so you can easily put the oil back into another container for reuse later (just maker sure you close the spout the next time you use it otherwise oil is everywhere - learned that the hard way.) Plus you can remove the container and throw it in the dishwasher. I would stay away from anything plastic or one piece that you can't easily clean.

I have a countertop rectangular deep fryer that, as bravian suggests, disassembles completely for cleaning. I use the green Scotchbright pads and some Dawn and I can get the thing clean as new. I also have an LP gas-powered King Kooker 18" Rectangular Propane Outdoor Cooker that's even easier to break down and clean. Storage space is a problem, that's for sure. The outdoor cooker is in the shed while the countertop electric fryer is under the sink where there's room. At the same time though, I have a 3" deep 12" skillet I use for stovetop deep frying of smaller batches. But I'll tell you what, I wouldn't give up any of these three units. Once you get into deep frying (outside the naysayers), especially if you fish at all, it can be rather fun!

Had one...sold it at the garage sale...use an old dutch oven and call it a day.

I'm right with ChelledyD01. We've had a counter-top deep fryer for quite a while. After we moved more than a year ago, it made it onto the counter once. We have a Delonghi and it just doesn't recover the temperature fast enough for a reasonably sized batch of food.

We just bought the all-clad 6qt deep pot with a fryer basket and then got another fryer basket for our 4qt pot. Faster, easier and easier to clean up, in my opinion.

We also had a counter top deep fryer, but storage was an issue and our model and was difficult to keep clean. We use a dutch oven and a thermometer probe. This way we can keep tabs on the temperature, and clean up is not a problem. We considered buying a newer deep fryer that would be easier to clean, but since we don't fry very often we determined that our current solution works best.

Thanks everyone, for the feedback. Believe it or not, I hadn't considered getting a fryer basked for my regular deeper pots -- I think that's what I'll try first. Storage is a bit of an issue for me -- I imagine storing it in the basement and getting it when I need it but, as I type this, I imagine it never being pulled out of the basement. If I do decide to give a deep fryer a whirl, I will keep LunaPierCook's advice in mind.

I am curious about storage. I am a healthy cook and dont intend to use a deep fryer often, so how long can the used oil be stored? Would freezing it make it last longer?

I know some people are going to cringe but I use this mainly
http://www.amazon.com/s/ref=nb_ss_gw/104-3280762-5325524?url=search-alias%3Daps&field-keywords=presto+kitchen+kettle
That is right a 20 dollar kitchen kettle. I have 2 of them and I use them for deep frying. They are non stick so they clean easy, they have a temp gauge so you get good and even hot oil. The basket is easy to clean.
We also use it for a on the quick pot, you can cook right in it.
I cannot tell you how many chili cookoffs this item has been to. I do not own a crock pot (OMG) but I have one of these. It is by and large the best cheap thing I ever purchased.

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